Beef Shigureni is a great side dish you can make ahead. This strongly seasoned beef can be kept in the fridge up to a week. Perfect for lunch and busy weekday dinners when you want one more thing.
Beef Shigureni is made a lot like our Gyudon (please watch our Gyudon video recipe for details), but cooked longer to get a more tender texture here. I used tri-tip, but any cut of beef would work. Also, here’s another tip: when beef is partially frozen, it is easier to slice thin.
This dish has a sweet and salty flavor that goes very well with steamed rice. Try it, and we hope you’ll like it!
- 1 lb beef, thinly sliced (450g)
- 1 oz ginger root, thinly sliced, 2" long pieces (about 30g)
- 1 cup water (240cc)
- 4 Tbsp soy sauce
- 3 Tbsp sugar
- 1 Tbsp Sake
- 1 Tbsp Mirin
- Slice beef and ginger root into thin slices.
- Heat water in a pot, and add cut ginger and the rest of the ingredients (except beef). When the water boils, add beef and stir so the beef doesn't bunch up. Let it boil and skim fat well.
- Cook covered for 20-30 minutes. Uncover and continue to cook until liquid is almost all gone.